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Yum - It's cold outside and soup is my BFF. Here's a different take on Sausage and Corn Chowder. It's surprisingly good considering that it's healthier for you.

Try it out, bet you'll like it.

(Better for You) Sausage and Corn Chowder

Ingredients

1 recipe Turkey Sausage (recipe to follow)

1 coarsely chopped medium to large onion

1 clove garlic, minced

1 - 1 1/2 cups diced bell pepper (red or green)

1 cup chopped baby carrots

3 cups vegetable or chicken broth

1 tsp sea salt

1/2 tsp marjoram

1/8 tsp pepper

2 1/2 cups frozen corn kernels, divided

12 ounce can fat free evaporated milk

Directions:

In a large soup kettle/pot, cook sausage with onion and garlic until sausage is no longer pink - breaking up into crumbles as it cooks. Add bell pepper, potatoes, carrots, broth, salt, marjoram and pepper. Bring to a boil, the reduce heat, cover and cook about 15-20 minutes.

Meanwhile, process 1 cup of corn kernels in a mini food processer until they resemble creamed corn (don't puree too far). Check that potatoes and carrots are tender then add in the corn and evaporated milk. Cover and heat an additional 10-15 minutes (until heated through). Serve soup with a crusty loaf of multigrain bread and a leafy green salad for a really great comforting supper.

Turkey Sausage

Ingredients:

scant 1/4 cup low-fat buttermilk

1 tsp granulated garlic

1 tsp onion powder

1/4 teaspoon ground ginger

1 tsp sea salt

1 1/2 tsp dried sage

1 tsp ground black pepper

1 pound ground turkey

Directions:

In a large bowl, mix together everything except turkey - crumble turkey over rest of ingredients and mix together. Keep in refrigerator overnight so that flavors can get happy.

Spray skillet with non-stick spray and heat over medium-high heat. Form sausage into patties or small "logs" that resemble links. Cook, turning several times, until done - about 15 minutes or so. For fully cooked turkey sausage, the internal temperature should read 170° F or higher when checked with an instant read thermometer.

About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.